Slice onions into thin half moons then set aside.
Heat a large stew pot or brazier with a lid over medium heat and add the olive oil. Season the chicken liberally with salt and pepper and brown skin side down for 7-10 minutes or until golden brown. Remove from the pan and set aside.

Add the onions and sugar and stir to make an even layer. Don’t add anymore salt, as the onions won’t caramelize properly. Saute for 10 minutes stirring occasionally.

Add the paprika and tomato paste, stir to combine with the onions.
Add the wine and stir, allow to reduce for 5 minutes.
Add the chicken stock and stir well.
Add back in the chicken and bring to a boil.
Reduce the heat, cover, and simmer for 30-40 minutes or until the chicken is cooked through. (Temp 165 internal)

When the chicken is cooked remove it from the pot and set aside. Turn the heat up and boil the sauce to reduce and thicken. About 5-7 minutes.
Whisk in the heavy cream.
Add back the chicken and garnish with fresh herbs and a final sprinkling of paprika.
Serve with a crusty loaf of bread for dunking.